[Non-Mod Edit: This was moved from another thread. It is a caseydog "recipe," so use at your own risk] 
My mojo marinade uses most of the same ingredients as medtran49's, but it's not exactly the same. I also use the "hand" measuring system, such as a pinch or a handful. It is probably not authentic, but I like it.
8 cloves of minced garlic (very garlic heavy)
A pinch of ground cumin (use more if you like cumin -- I go light on it because I like cumin in very small amounts)
2 TBSP black pepper (measured in the palm of my hand, so not exact)
Handful of fresh oregano (dried okay if that's what you have)
Juice from four limes
Juice from two large oranges
1/4 cup EVOO
I poked a bunch of holes in the pork butt with a paring knife, and put it in a big ziplok bag with the marinade, and let it marinate overnight. I then put it in a Dutch oven, with the marinade, and cook it in the oven at 275F135C for three hours with the lid on. I then take the lid off and cook at 325F/165C until your pairing knife slides through it with almost no resistance. That lid off time will brown the outside of the roast.
You can slice the roast, or pull it, or a little of both.
CD
My mojo marinade uses most of the same ingredients as medtran49's, but it's not exactly the same. I also use the "hand" measuring system, such as a pinch or a handful. It is probably not authentic, but I like it.
8 cloves of minced garlic (very garlic heavy)
A pinch of ground cumin (use more if you like cumin -- I go light on it because I like cumin in very small amounts)
2 TBSP black pepper (measured in the palm of my hand, so not exact)
Handful of fresh oregano (dried okay if that's what you have)
Juice from four limes
Juice from two large oranges
1/4 cup EVOO
I poked a bunch of holes in the pork butt with a paring knife, and put it in a big ziplok bag with the marinade, and let it marinate overnight. I then put it in a Dutch oven, with the marinade, and cook it in the oven at 275F135C for three hours with the lid on. I then take the lid off and cook at 325F/165C until your pairing knife slides through it with almost no resistance. That lid off time will brown the outside of the roast.
You can slice the roast, or pull it, or a little of both.
CD
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